U.S. patent number 3,608,473 [Application Number 04/881,203] was granted by the patent office on 1971-09-28 for apparatus for cooking spaghetti and similar pastes.
This patent grant is currently assigned to Luigi's Spaghetti Shack, Inc.. Invention is credited to Henry B. Booth, Joseph J. Kearn, Richard M. Pearson, Jerome A. Solomon.
United States Patent |
3,608,473 |
Kearn , et al. |
September 28, 1971 |
APPARATUS FOR COOKING SPAGHETTI AND SIMILAR PASTES
Abstract
Apparatus for cooking pastes such as spaghetti in large
quantities including a series of stationary tanks or vessels for
retaining water and for processing paste and having metal baskets
for holding the paste in the water and hinged with respect to the
tanks to enable the quick transfer of the basket contents into an
adjacent tank. A final cooking before serving is accomplished in
one of several small baskets which are immersed in boiling water
for an automatically timed brief period.
Inventors: |
Kearn; Joseph J. (San
Francisco, CA), Solomon; Jerome A. (Millbrae, CA),
Pearson; Richard M. (San Mateo, CA), Booth; Henry B.
(Redwood City, CA) |
Assignee: |
Luigi's Spaghetti Shack, Inc.
(San Francisco, CA)
|
Family
ID: |
25377990 |
Appl.
No.: |
04/881,203 |
Filed: |
December 1, 1969 |
Current U.S.
Class: |
99/336; 99/410;
99/355; 99/407; 99/443R |
Current CPC
Class: |
A47J
27/18 (20130101); A47J 2027/006 (20130101) |
Current International
Class: |
A47J
27/14 (20060101); A47J 27/18 (20060101); A47l
027/12 () |
Field of
Search: |
;99/336,352,355,356,407,410,443R,85 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Scheel; Walter A.
Assistant Examiner: Cantor; Alan I.
Claims
What is claimed is:
1. Apparatus for cooking spaghetti comprising a precooking tank for
containing hot water, an adjacent tank for cooling precooked
spaghetti, a perforated container in each tank to hold the
spaghetti, hinge means on each container to enable it to be raised
to discharge its contents, means to deliver cold water to the
cooling tank to cool the spaghetti discharged from the precooking
tank and means to receive the spaghetti discharged from the cooling
tank.
2. The apparatus of claim 1 with a second tank to contain hot water
for final cooking, elevators in said second hot water tank with
perforated containers for portions of spaghetti to be served, and
means to lower the elevators to immerse the spaghetti in the final
cooking water.
3. The apparatus of claim 2 in which the containers for the
elevators are screen baskets capable of being removed from the
elevators.
4. The apparatus of claim 2 with automatically timed reversing
means on the elevators to cause them to raise the spaghetti out of
the water after a predetermined cooking period.
5. The apparatus of claim 2 in which there are a plurality of said
elevators with separate driving and timing means for each.
Description
It is recognized that timing is critical in the cooking of
spaghetti and similar pastes. It is also known that a product
heated for cooking in hot or boiling water will, upon removal from
the water, continue to be cooked by residual heat in the product
itself. Such aftercooking can be effectively limited by chilling
the product with water or ice. This requires removal of the product
from the container of hot water and depositing it in another
container which takes considerable time when the product is cooked
in large quantities and this delays the chilling step.
The present invention overcomes the above-mentioned difficulty by
enabling very rapid transfer of a large quantity of spaghetti from
one container to another. The invention also provides for chilling
the spaghetti so that it may be held in measured portions for
servings preferably under refrigeration and provides means for a
final brief cooking of such portions to enhance its potability and
render it hot for serving.
The invention will best be understood by reading the following
description in which reference is made to the accompanying
drawings.
In the drawings:
FIG. 1 is a view in front elevation of apparatus embodying the
present invention.
FIG. 2 is a plan view of the apparatus shown in FIG. 1.
FIG. 3 is a schematic sectional view taken on the line 3--3 of FIG.
2.
FIG. 4 is a sectional view taken on the line 4--4 of FIG. 3.
FIG. 5 is a sectional view taken on the line 5--5 of FIG. 3.
FIG. 6 is a fragmentary perspective view looking downwardly into a
cooking tank and a chilling tank which form part of the
apparatus.
FIG. 7 is a sectional view taken on line 7--7 of FIG. 2 and
FIG. 8 is a sectional view taken on the line 8--8 of FIG. 7.
Referring first to FIGS. 1 and 2 of the drawings, the apparatus of
the present invention is illustrated as a long structure comparable
in cross-sectional configuration to a kitchen sink cabinet or the
like. The structure may be made in several parts if desired so that
it may be disposed against angularly related walls or so that
additional space may be provided for containerizing and other parts
of the preparation of spaghetti for marketing or for serving. The
apparatus is divided into several sections including a hot tank or
precooker 10, a cold tank 12, a work surface or oiling sink 14 and
a final heating tank 16.
The hot tank has a removable perforated basket shown at 18 in FIGS.
4 and 6 and the cold tank has a similar basket shown at 20 in FIGS.
5 and 6. In both cases, the baskets are hinged at one edge by
hinges illustrated at 22 and 24 respectively and the hinges
comprise pintals disposed in U-shaped brackets to enable lifting of
the baskets out of the tanks. At the ends of the baskets opposite
the hinges, stops 26 and 28 are provided to rest upon the edge of
the tank and hold the baskets in a horizontal position. The baskets
are also provided with handles 30 and 32 by means of which they may
be raised about their hinges. Referring to FIG. 3, the baskets are
represented in dotted lines as contained within the tanks 10 and 12
and are also represented in their raised positions to illustrate
that the contents of the basket in the hot tank may be dumped into
the basket in the cold tank and that thereafter the basket in the
cold tank may be dumped upon the work surface in the area 14.
In FIG. 4, the hot tank is illustrated as containing heaters 34
(See also FIG. 2) and these heaters which are electrical immersion
units are controlled by control means represented at 36 shown in
FIGS. 1, 3 and 4 which are of conventional construction, the
function of the heaters and controls being to heat and control the
temperature of water which has been placed in the tank 10 through
an inlet spout shown at 38 in FIG. 1.
The tank 10 also has a drain represented at 40 in FIG. 4 and closed
by a valve (not shown) which is controlled by a lever 42. A
conventional overflow fixture 44 is also associated with the drain.
The tank 12 best illustrated in FIG. 5 is similar to the tank 10
having a drain 46 closed by a valve with a control lever 48. There
are however no heating elements associated with the tank to which
cold water may be delivered as by a fixture 50 (See FIG. 1)
associated with a flexible tube and spray head 52 (See also FIG. 6)
which enables cooling of the spaghetti in the tank.
The construction of the final heating tank is illustrated in FIGS.
1, 2, 7 and 8 wherein it is shown as having heaters 56 with
controls 58, a drain with overflow and valve indicated at 60 and a
filling spout shown at 62 in FIGS. 1 and 2. A plurality of small
baskets one of which is shown at 64 are provided for use in
connection with the final heating tank 16 and a plurality of
aligned basket elevators are shown as comprising a vertically
movable rod 66 disposed behind the tank and a frame which includes
crossbars extending forwardly and downwardly with respect to the
rod shown at 68 and capable of supporting the baskets by hook means
70 on one edge of the basket which may be secured to and removed
from the elevator through the use of a handle 72. At its lower end,
the rod 66 is provided with a rack 74 suitably guided for vertical
sliding movement by means not shown and meshing with a driving gear
76. The driving gear is actuated by a motor which is energized and
timed by control means represented at 78 provided for the manually
set timer dial 80. The motor and circuit therefor which includes
means to reverse the direction of movement of the elevator are all
conventional and need not be described as they form no part of the
present invention. The purpose is, upon actuation of the dial 80 or
a suitable switch mechanism thereon, to energize the motor for
lowering the basket 64 and its contents into hot water in the tank
10 and permitting it to remain therein for a limited period of
time; then, upon reversal of the drive to raise the basket free of
the water.
Before describing the cooking and treatment of the product by the
apparatus of the present invention, it should be understood that
the term "spaghetti" or "paste" as used herein are descriptive of
various spaghetti, noodles and macaroni type products generally
referred to in Italian and certain other foreign languages as
"pasta." Consequently, the temperatures and timing referred to
herein by way of example are those used for spaghetti of a certain
type and grade, but might be varied considerably in the cooking and
treatment of other related products. In an apparatus such as that
disclosed herein, a quantity of 20 pounds of dry uncooked spaghetti
is deposited in the basket in the hot tank 10, which is also known
as a precook tank, with the water in the tank at boiling
temperature. The heat delivered by the heating elements within the
tank is sufficiently great to restore the water to boiling in a
very brief period of time after the temperature has been lowered
slightly by immersion of the cold spaghetti in the tank. A timer
represented at 90 in FIG. 1 is conveniently located and is set to
sound an alarm at 6 minutes after deposit of the spaghetti into the
tank. At this time the basket is promptly pivoted to the discharge
position illustrated in FIG. 3 so that the precooked spaghetti is
deposited in the basket of the cold tank 12. Here the spaghetti is
rapidly chilled by cold water from the spray 52 and some chefs
prefer to use a quantity of ice together with the water to hasten
the chilling and prevent further cooking.
When the spaghetti is satisfactorily chilled, it is transferred to
the work surface 14, also referred to as an oiling sink, where a
measured quantity of vegetable oil is added and mixed with the
spaghetti to prevent sticking together of the particles. The same
work surface may be used for containerizing of the spaghetti but
when large batches are being repeatedly precooked and cooled, the
containerizing may be done at a separate sink or station. It
involves measuring the spaghetti into containers of single serving
or multiple serving capacities. These containers are then stored,
preferably under refrigeration, until the precooked product is to
be served. When the product is to be served, either for immediate
consumption in a restaurant where the apparatus is being operated
or for use in a home, a container with the number of servings
ordered is deposited into one of the baskets 64 for final cooking
and heating. Upon actuation of the switch, the basket is immersed
in the water of tank 16 where the temperature is sufficient to
maintain boiling and the timer actuated motor raises the elevator
to remove the product from the water after a cooking period of 11/2
minutes. This constitutes the final cooking and heating after which
the spaghetti is combined with a sauce and served. If it is to be
served to a patron of the restaurant the contents of the basket are
placed on a plate and the sauce, which has also been heated, is
added. If the serving is for home consumption, the finally cooked
product in the basket is returned to a container and the sauce is
also placed in the container before it is closed. An additional
amount of sauce is placed in a separate container. The heat of the
product in the container will be retained suitably for consumption
at the home unless too much time elapses in transit. Should the
product become chilled after proper cooking and treatment in the
apparatus, instructions are provided which enable the consumer to
reheat it before consumption quickly and with as little further
cooking as possible.
In some restaurants, which provide spaghetti, both for consumption
on the premises and to take out, several hundreds of pounds will be
cooked in one day and this is made possible without the use of
cooking vessels of excessive size and with a minimum effort
expended in transferring the product being prepared from one vessel
to another.
* * * * *